Satay Sauce (low-fat) (high-protein) (vegan)

Let's talk about food culture in the Netherlands.
It is impossible to say: "what is typical Dutch cuisine?" because it does not fall in any small niche.

Of course we have hearty winter fare, most often a simple combination of a potato and vegetable mash (chunky mash mind you) for example with beet, carrot, apple, kale or red cabbage (and they all have cool names too, and paired with bacon bits, sausage or some slow-cooked beef, though of course that could be subbed out for a vegan variant with ease.

We also draw a lot of inspiration from the diverse immigrant cultures however: the Moroccan, South-African, Chinese and most importantly, Indonesian. Standard dishes have names like Nasi Goreng, Bami, and Bobotti. Not to mention our love of fish varieties and of pasta dishes.

Don't say I didn't warn ya!

But today I come to you with something that is key to a beloved favourite of mine, Nasi (fried rice). It is a spice blend-infused dish, with a variety of veggies: leek, carrot, capsicum, onion, mushrooms (all my favourites!!) an optional add-in of pork, or a vegan mock-meat, all combined with cooked rice that is stirred through all the veg on a hot plate to "fry" the rice. What makes this dish a winner is the awesome sides though!

Cocktail onions, seroendeng, chutneys .......satay sauce...

Traditional satay sauce is peanut butter with milk, chili paste, spices, lots of soy sauce and garlic. My version makes this skinny-jean friendly by knocking out the calorie-dense peanut butter for peanut flour. It also makes the sauce a pinch to make. It comes together quickly, and don't be daunted by the ingredient list, it is mostly spices.

Keep a jar handy, because you know you need this to drizzle over your next dinner!

Satay Sauce

1/4 c peanut flour, sifted
1-2 tsp brown sugar
2 tsp garlic hummus
1/2 cup plant milk (I used oat)
1/2-1 tsp ginger, or 1 tsp grated fresh ginger
dash of smokey paprika
dash of ground paprika
dash of salt or a little bit of miso
1/4-1/2 tsp cumin
1/4-1/2 tsp coriander
1 tsp sesame oil
tabasco to taste
a crack of fresh ground pepper
juice from half a lemon
additional water, if needed

Whisk all ingredients (except lemon juice and extra water) together in a small metal bowl. Make sure to be rid of any lumps.
Heat gently, while stirring, until it begins to bubble, occasionally tasting and adjusting the seasoning if needed. Squeeze in half the lemon juice and allow sauce to thicken. Squeeze in the last bit of lemon juice at the end.

The sauce thickens (fast) when it cools, so feel free to whisk in a little drizzle of water to thin it out again.

Questions: Do you have a recipe that needs a vegan overhaul? Drop a comment on the blog, my instagram or send an email!


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